Tender, smoky and melt in your mouth fantastic, smoked beef short ribs are quite simply out of this world! You'd be hard pressed to find a cut of meat that tastes this good.
Don't believe me? Follow this amazing smoked beef rib recipe and you'll be converted!
Smoked beef short ribs
Few things in life are as satisfying as eating perfectly smoked meat on a beautiful sunny day. You've fired up the smoker, the meat is doing its thing, you've kicked back with a beer and you're whiling away the hours, basking in the afternoon sun.
Utter bliss!
The taste of tender smoked beef short ribs really is like nothing else. If you're yet to experience the sheer brilliance of cooking with a smoker, now's the time to get on board. It'll really make those long hazy summer days all the more memorable.
Once you've mastered this smoked beef short ribs recipe, you'll find your friends inviting themselves over for every single beef ribs BBQ! Neighbours will be peering over your fence, noses in the air, sniffing at the irresistible aroma of BBQ beef ribs. If you want another smoked beef recipe you can make this delicious smoked tri tip. If you're into fish, you should also try out this Hot Smoked Salmon recipe.
So, if you like the idea of mastering the art of the smoked grill, read on to find out the best way to get smoked beef short ribs to die for!
The Meater+ meat thermometer
Ever wondered how to cook meat to perfection? Aside from the actual quality of the meat, the biggest factor is getting the temperature and cooking time spot on. For that you'll need a quality meat thermometer. Well, check this baby out!
The Meater+ takes things to the next level. It's the world's first wireless smart meat thermometer and has a wireless range of up to 50 metres. Best of all, it's so simple to use.
It's made with stainless steel and heat resistant ceramic, so it'll withstand the heat and be your cooking guide for many many years to come. It's really easy to store too – the little wooden storage bracket comes with metallic backing, meaning you can attach it to any metallic surface.
Everything runs through an app on your phone, which acts like a central culinary control centre. The app is so well designed and simple to use, even your grandma could cook killer ribs with this thing!
You type in your chosen meat and the Meater+ takes care of the rest – giving you the perfect final internal temperature and the estimated cook time. It then monitors the entire cooking process for you.
Through two sensors, the Meater+ monitors the ambient temperature and the internal temperature of the meat. This means you can relax (no more opening your grill smoker to check the temperature!) as your meat sizzles away.
The Meater+ app will sound an alarm 5 minutes before your meat is ready. Once cooked, it'll even give you the optimum resting time, meaning you'll end up with succulent and tasty meat every time.
And that's really what it's all about – getting amazing results EVERY time. Consistency is key – that's the secret to great cooking. This reliable little gourmet gizmo will deliver consistency, which is what makes it worth its weight in gold!
How to choose your beef short ribs
Short ribs are a really tasty cut of meat that is often overlooked. They are from the meatier end of the beef rib bones, providing dense, nicely marbled meat. This meat softens when cooked, creating a texture like velvet that melts in the mouth like butter.
When you choose a cut of beef short ribs, look for a prime, choice or wagyu cut. The marbling on these cuts will be great, which will give you perfectly tender beef that will just fall off the bones.
Always buy short ribs attached to the bones. Meat cooked on the bone will always taste better!
Also, beef short ribs cook best when you use moist heat cooking methods. This is why brining your ribs is the only way to go.
Removing the membrane from beef short ribs
Before you smoke your beef short ribs, you'll need to remove the membrane (also called the peritoneum), a piece of tissue attached to the underside of the ribs.
While the cartilage and other connective tissue of the ribs becomes soft and delicious after being slow cooked, the membrane will end up tough and chewy. Chewy like plastic.
Not only that, it'll also act as a barrier to your delicious spice rub. All those complex flavours won't be able to find their way into the meat. Lastly, the smoke from your smoker will be blocked, meaning your smoked beef short ribs will be short on flavour.
To remove the membrane, flip the ribs over so that the curved part is facing you. You'll see a thin layer of white tissue attached, like a super thin layer of plastic. This is what you need to remove.
Slide a table knife between the rib bones, separating the layer of membrane from the meat. You'll then be able to get your fingers underneath. The membrane should come away with ease.
If it feels a little slippery, use a paper towel for a better grip. Peel the membrane away – it should come off in one whole piece. Once you've removed it, you'll see just how elastic, plastic and utterly unfantastic it is.
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Now you can get on with preparing those sumptuous short ribs!
Dry brining beef short ribs
The whole dry brining process is quick and easy. What's more, it’ll help keep moisture in the ribs as they cook for hours, producing tender juicy ribs every time.
Just two teaspoons of salt - kosher or sea salt - rubbed into the ribs is all that’s needed. Once you've salted your ribs, place them in an airtight container and put them in the fridge. Something amazing will then happen.
As the salt gets sucked into the meat, it gives it a big boost of flavour. Not an overpowering salty flavour, but a nice subtle richness.
The salt also works to break down the proteins of the ribs, through a process that’s called ‘denaturing.’ This enables the meat to suck up more moisture when cooking, which stays near the surface of the ribs and prevents them from drying out.
As the ribs cook, the moisture clings to the salt cells in the meat. This leads to the juiciest most tender smoked beef you've ever eaten in your life.
You’ve got to love science!
Spice rub for your beef short ribs
Some food just cries out for a good spice rub. Beef ribs and pork ribs are exactly the kind of food that tastes a million times better with a spice rub.
Think of your short beef ribs as a blank canvas. With a magical mix of heavenly herbs and divine spices, you can create your very own masterpiece!
For this recipe, my spice rub is made up of ground black pepper, brown sugar, onion powder, garlic powder, paprika, mustard powder and ground cayenne pepper for an explosive combination. These beef short ribs will blow you away!
What is the best temperature to smoke beef short ribs?
The best temperature to smoke beef short ribs is 225 degrees Fahrenheit (about 110 Celsius). The temperature needs to be high enough so that the tough collagen and connective tissue around the beef ribs turns to buttery, melt in your mouth gelatin.
But 225°F is a relatively low temperature to smoke ribs. This gives the ribs a nice slow cooking time, which will make sure you get a crisp texture to your beef short ribs, while ensuring they remain juicy and tender. The last thing you want is dry beef ribs!
How long does it take to smoke ribs at 225 degrees?
To get perfectly cooked beef short ribs at 225°F, you'll need to smoke them for about 4 hours. Of course, your Meater+ thermometer will do all the work for you, constantly monitoring the internal temperature and telling you the exact number of hours your smoked beef short ribs will take.
But set aside 4 hours for the job. Once cooked, your Meater+ will give you the exact resting time. Then, it's all down to you... so dig in!
Best wood to use for your smoker
There are many types of wood you can use for your smoker. Each has their own character and will add a certain subtle flavour.
- Oak – our choice of wood for this beef ribs recipe, oak is the standard chip for smoking food. The flavour is nice and subtle, and rarely overpowering.
- Hickory – a very versatile wood for smoking, hickory has a rich aroma with a hint of sweetness, a little like smoked bacon.
- Maple – sweet and mild, maple adds a light smokiness to meats. Perfect for pork ribs.
- Mesquite – bringing a very intense flavour, mesquite needs to be used sparingly. But it sure packs a punch and can really create a unique smokiness.
- Cherry – mild and fruity, cherry wood can really take chicken, turkey and ham to the next level. When combined with a wood like hickory, the results are heavenly!
- Pecan – bringing a nutty sweetness, pecan goes great with briskets, roasts and ribs. Combine with a harder wood for a great blend.
- Apple – nice and mild with a delicious mellow fruitiness, apple wood is best suited to smoking chicken and pork.
Best BBQ accompaniments for smoked beef short ribs
- Gluten free barbecue sauce – simple but effective, this classic barbecue sauce will add a zing to every mouthful. So, if you've never made your own barbecue sauce, put down the bottle and check out this easy recipe. You'll never look back!
- Vegan coleslaw – creamy and crunchy, this vegan coleslaw is the perfect complementary dish for those ultra tasty bbq beef ribs. Much healthier than the standard mayo heavy coleslaw, my vegan coleslaw won't leave you feeling quite as guilty but still tastes great.
- Roasted jerusalem artichokes – when roasted, artichokes take on a completely different character. A rich complex taste and a crunchy texture makes them the ideal side dish at a barbecue. Serve them up with this beef ribs recipe for a marriage made in heaven!
More amazing smoked recipes
- Smoked leg of lamb – if you're a fan of lamb, it just doesn't get any better than this luscious slow cooked recipe. It may take hours to cook, but it's worth every single minute.
- Smoked chicken thighs – these bad boys will be the star attraction at any BBQ garden party!
- Smoked chicken drumsticks – try these intense, flavourful drumsticks to take your bbq to the next level.
- Smoked chicken breasts – these are perfect for a bbq, or even in a salad or curry.
- Whole smoked turkey – looking for a new twist to Christmas or Thanksgiving? Look no further.
- BBQ smoked ribs – another smokin' ribs recipe, these beauties have a beautifully glossy bbq glaze.
- Honey glazed smoked ribs – sweet and sticky and utterly delicious, these ribs are the real deal.
What would you cook with the Meater+?
Print📖 Recipe
Smoked Beef Short Ribs
- Total Time: 4 hours 10 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Smoked Beef Short Ribs take little preparation and effort. Smoke at a low temperature for 4 hours and you have have meltingly tender meat.
Ingredients
Dry Brining
- 2kg (4lbs) individual beef short ribs
- 10ml (2 tsp) kosher or sea salt
Spice Rub for Ribs
- 15ml (1 tbsp) ground black pepper
- 15ml (1 tbsp) brown sugar
- 15ml (1 tbsp) onion powder
- 15ml (1 tbsp) garlic powder
- 15ml (1 tbsp) paprika
- 5ml (1 tsp) mustard powder
- 2.5ml (½ tsp) ground cayenne pepper
Instructions
- The day before you intend to smoke the ribs, dry brine them first by sprinkling all the surfaces with salt. Place in an airtight container, then in the fridge to brine overnight.
- Preheat the smoker to 110°C / 225°F.
- Mix all the spices for the rub in a bowl, then proceed to rub them all over the ribs.
- Stick the Meater+ meat thermometer in the thickest part of one rib.
- Place the short ribs in the smoker.
- Fill up the wood chip compartment with oak wood chips.
- Program the Meater+ app on your phone to alert you when the meat reaches 95°C / 203°F.
- Cook for 4 hours, or until Meater+ alerts you that the meat is done.
- Remove the short ribs from the smoker and let them rest for 10 minutes before serving.
- Baste with your favourite barbecue sauce and sprinkle with spring onions and cilantro.
- Serve with your favourite BBQ accompaniments. In this case it was with horseradish mash, roasted jerusalem artichokes and coleslaw. Enjoy!
Notes
- If you want to go as juicy as possible, keep the rib slab intact while cooking. The downside to this is that not every surface will have the delicious rub on it. Your choice!
- If the butcher hasn’t done so already, remove the membrane from the bone side of the ribs. If not, score them.
- In this case, I used oak chips. Feel free to play with different types of wood, such as beech, apple or hickory.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: BBQ
- Method: Smoke
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 23
- Sugar: 1.3 g
- Sodium: 5.8 mg
- Fat: 0.6 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 3.8 g
- Fiber: 0.8 g
- Protein: 1.3 g
- Cholesterol: 2.8 mg
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Tracey Anderson
I would cook a lovely topside of beef with all the trimmings 🙂 x
Amy Jo
I like the look of these ribs!
Natalie Gillham
Roast Lamb, my favourite x
Victoria Thurgood
Joint of beef
Amy Donoho
Roast Beef
Tracy Barber
I'd cook up the recipe for those ribs, they look really tasty, getting hungry looking at them
ashleigh allan
Roast Beef!
Amy Bondoc
id make roast lamb
Rebecca Phillips
I love roast beef but only really have it at my mum's house because I'm so afraid of cooking it wrong. Maybe this would help!
Oriana Donlevy
I would cook a lovely roast beef!
Geri Gregg
The perfect fresh summer burgers
Francesca H
A big juicy leg o lamb!!
Natalee Gosiewski
sunday dinner weekly we have beef leg lamb or whole chicken its something we have as a family every sun
Michelle Peterson
Roast Pork
Alison Macdonald
Roast leg of lamb with tons of garlic and rosemary fresh from our garden 😋
Mary
It would have to be the perfect roast chicken.
Daphne Monk
A lamb crown, when they show them on TV, they always look to pink to me
Tom York
Beef Wellington
sharon martin
I'd try out your recipe for Smoked Beef Short Ribs
Jade Vaccaro
A juicy roast chicken for sure!
MERYL Thomas
A shoulder of lamb, which my boys absolutely love
Matt Brasier
A nice roast beef
Sarah Robinson
A roast chicken for my family
SUSAN L HALL
I would cooked barbequed pulled pork
Stephanie
Love roast chicken and vegetables
Mandy Betts
A huge chicken roast
Carol Boffey
roast chicken
Stef Acaster
I'd use it to cook the perfect roast chicken because I always overdo it and dry it out
Priscilla Stubbs
A roast leg of lamb would be my choice
Lucy Robinson
I'd Love to cook a minted leg of lamb
Debra Walker
I always seem to overcook pork so would try this
Zoey H
Beef ribs
Victoria Bazley
A lovely beef joint for a Sunday roast.
Susan Hoggett
my hubby loves steak so I'd cook him a rib eye
Maria P
Leg of lamb - I am always a bit hesitating when it is done... it is a big piece of meat
Michelle Richards
It's got to be Roast lamb 😋
Adrian price
i d experiment with pork belly slices with a drizzle of maple syrup
Fiona Johnstone
Pulled pork definitely. It's a family favourite.
Stev Rigby
Beef Wellington
Pete
I'd cook a nice leg of lamb
Ian Campbell
A Sunday Roast dinner with all the trimmings! 🙂
Ruth lee
roast chicken
Emma
Roast beef or maybe a beef wellington
Pauline Burroughs
I'd cook a roast chicken first
Adrian Bold
I would cook a roast chicken Sunday dinner.
Dawn
The short rib recipe you have given, my mouth is watering already
Geoff Hibbert
Goose
Laura Napier
Id use it on a roast chicken
LouiseM
I would like to cook roast beef correctly and not so it gets too tough or dry, so this would be ideal. Fingers crossed.
Maddy
These beef ribs sound delicious, although not sure I could present so artfully!
Heli L
I'd love to try a lamb shoulder or a simple chicken roast dinner to see if and how Meater+ makes a difference.
Amanda Robertson
Leg of lamb or beef wellington
Troy Easton
A Big Steak.
Emma Davison
A roast
charlotte wilde
roast lamb shoulder with med vegetables!
Steven Grummett
Roast beef
Anthea Holloway
My Sunday roast and I am sure it would improve the end results!
Jessica Barber
I'd definitely make steak tacos! The thermometer would ensure it was perfectly cooked!
Jayne K
Roast beef as I usually overcook it.
Angela Kelly
A lovely roast chicken.
Victoria Prince
I'd cook roast chicken. I always worry about cooking meat so this would remove all that anxiety!
Gemma Middleton
I would cook a juicy lamb shank with lots of mint sauce.
Jo Nichol
Lamb shank
Laura Pritchard
A delicious rump steak!
Caroline Signey
Lamb shanks
kimberley ryan
roast lamb
Laura Whittle
I'd try short ribs, had them when eating out but never attempted to cook myself.
Laura Green
A roast leg of lamb
Sheri Darby
A beef joint
Carolynn Woodland
I want to try the beef short ribs for the first time.
Victoria
roast chicken
Margaret Mccaffery
I would roast a rack of ribbed beef.
Mark Mccaffery
I'd cook a roast beef joint.
Jessica Agyin
Leg of lamb
Patricia Barrett
I would cook a nice beef joint for a Sunday roast.
natalie s
A good old fashioned roast beef dinner. Using rib of beef!
Leslie Evans
A Roast of Beef
James Travis
A nice join of Beef to have with a Sunday lunch
jemma dwyer
Roast lamb 🙂
Joanne Smith
Cajun chicken
Pam Smith
Lamb Shanks
Charlotte
Roast leg of lamb
Angelique G
the Smoked Beef Short Ribs look amazing!!
Bridget Johnson
I would cook beef short ribs they look delicious
Andrea Johnson
A big fat beef joint
S Straw
I would cook beef Wellington, using the thermometer to cook it perfectly.
Tammy Tudor
A yummy beef welington
Clara
A joint of beef
Victoria Easton
Beef wellington - never dared try as I want it to be safe!
Aidan
First thing I'd try would be a leg of lamb
Claire Hennighan
I'd use this for our Sunday roasts.
Julie Camm
I'd cook a joint of beef
Karen Watt
Ribeye Steak sizzling
HowToDrawAnOwl
Roast Duck
Gaynor Vincent
Perfect to test meat is cooked all the way through for thebbq
Ben Audsley
steak, steak and more steak!
Tina Lawton
I think I would have to nail a roast chicken, I always tend to overcook them and dry the meat out.
donna jones
roast beef
dana
Roast beef
Rachel Craig
Roast Chicken.
Michelle Ferguson
A nice joint of beef
Ria roe
Roast beef! The husbands favourite!
LEAH SHUMACK
I would definitely make some steak first!
Marie Rungapadiachy
I would cook Beef Brisket with this. So delicious.
kw
Roast leg of lamb.
Kim Carberry
I'd make a nice roast dinner with a big joint of beef x
STEVE HOLMAN
A big ol' joint of roast beef 🙂
Sian Buckingham
I'd cook a lovely roast chicken!
Rachel Butterworth
Smoky Barbeque Pulled Pork.
Ross Leech
Rack Of Lamb.
Caroline Hunter
I would cook a really lovely piece of beef 🙂
Angela Sharp
A delicious leg of lamb
laura pyper
A nice roast beef dinner
kathleen warwick
A Leg of Lamb would be a good start
John Hancock
Three bird roast. Duck, pheasant and partridge
Angela Muir
Roast Pork
Claire Reavy
Roast Lamb
Lorna Wils
Steak
Alexandra Olesiak
Roast Chicken
Tina H
I would cook some delicious pig cheeks.
Elaine B
I’d cook my tikka marinated chicken on the bbq
Becky Yeomans
I would cook a lovely bit of lamb, yum!
Edward Green
Great recipe!
Emma Ellams
Roast lamb and all the trimmings!
claire woods
Would give it to my Mum.
Michael Fisher
I would have to try it on the spare ribs first.
emily linane
i would love this thermometer so cool
Lorna-Jane Holland
Ooh definitely steak!
Jacob Barnard
I'd most likely cook chicken 🙂
Lyndsey cooksey
For me I would use one on aleg of lamb as that needs to be cooked perfect for me! Or maybe a beef Wellington as again, that had to be cooked perfectly for it to work.
Daniel Graham
The perfect steak
Dale Dow
After reading that amazing sounding recipe? I wouldn't be able to help myself and would have to cook those ribs x
Abigail Daniel
I would cook a roast beef joint! Mainly because I either seem to undercooked or overcook them!! So this would be amazing to win, it would definitely help me out in the kitchen! 😄😀🙌
Margaret Gallagher
My favourite sunday roast - LAMB - its a winner for all home cooking
Sarah Fielding
A leg of lamb, yum
Carole E
A lovely roast beef dinner
Kathy Cakebread
I'd cook a nice joint of beef
Hazel Rea
Roast Chicken - without all the worry!
Christine Caple
I would cook a roast beef joint.
Darren Jacobs
Beef ribs look so good....
Nicola McC
A nice bit of roast chicken.
William Critchlow
Lamb shank in red wine
Kym Robson
Roast leg of lamb
lynn neal
I would have a go at Roast Beef ad all the trimmings for my family as I have never done this before!
Elizm
slow cooked pork
LYNETTE SLATOR
A roast chicken
sally bassett
pork joint with a thick layer of crispy crackling
Nicola Sadler
I'd cook a roast beef joint
Sarah Davison
I would definitely try the ribs, they would go down a treat in my house.
ROCHELLE LEAR
whole roast turkey
suzanne drummond
roast beef
Mark R
I would try a leg of lamb, that is always a treat.
Simon Benson
Sirloin steak
ADEINNE TONNER
I would cook a lamb dinner for all my family to enjoy
Jane Willis
I'd use it for all my roasts and barbecues, most of all for the Christmas roast turkey as it's the only time of year I cook such a big piece of meat
Ursula Hunt
I would cook Beef Wellington
Charlotte Isobelle
I would cook a joint of beef 😋
Mandy Doherty
I'd have to make your delicious ribs
Chris S
I would have a lovely roast pork joint
Ruth Harwood
A lovely tasty Lamb Shank!
Wendy Smith
I would roast a chicken
Julie Ward
A leg of lamb if I could afford to buy one at the moment
Allan Wilson
Checking roast duck is cooking at the right temperature
Yasmin0147
I’d finally be able to cook beef to perfection
Carole Nott
Roast chicken is always a favourite
laura stewart
a nice roast beef 🙂 xx
fiona waterworth
a turkey crown
Elizabeth Bazley
Leg of lamb
Michelle lintern
Would cook chicken
Rebecca Sutton
A juicy beef roast
Tracy Newton
A crown of lamb
Jen oconnell
Definitely roast beef
Nigel Soper
We would cook Roast Chicken, as we normally do, but cook it properly
Georgie Moody
Roast turkey
Iona Cornish
A lovely Beef Roast
Sarah Cooper
I would cook turkey
Sally
Roast beef...would be cooked to perfection!
Keith Hunt
Beef Wellington
S Edwards
Beef Wellington
Lucy M
The beef short ribs sound incredible!!! I'd love to try cooking them
Olga carpenter
I would cook a leg of lamp
Lugworm
Leg of Lamb
Stuart Payne
Pork chops
Helen
Roast lamb
Kevin Honey
Roast Turkey
clair downham
a nice juicy steak
Michelle Sanchez
Roast beef
Joo Dee
a nice topside of beef for starters!
Sheena Batey
A nice piece of venison
Chris Andrews
What would you cook with the Meater+?
a perfectly cooked turkey
Kelly Wheelhouse
I would use it to make a beef joint for a roast beef dinner
Richard Eldred Hawes
A joint of rolled roast sirlion of beef
ValB
I would use it for roast chicken and roast turkey to make sure it is cooked through
cat
smoked beef short ribs looks amazing, think this might be the first thing I cook
Louise A
Leg of Lamb
christine goody
A leg of lamb
Maurice Haigh
A great steak
Andrea Smith
I'd cook roast beef for my family.
Katie
A joint of beef
ROBERT MCINTOSH
some nice buffalo
Peter Watson
Roast Duck
Jo m welsh
I’d use it with a roast chicken first
Tracy Nixon
A roast leg of lamb
Natalie Charman
A beef joint
Susan Smith
Leg of lamb
Heather Haigh
The perfect rib of beef.
Lucy
A nice roast beef I think
Michael McHugh
I must try these
Iain maciver
slow cooked pulled pork
Kristie Metcalfe
I would have to make the beef short ribs! They look so good! I’m usually rubbish at cooking ribs, but these need to be attempted!!
GooderDan
I d cook up those ribs, they look amazing!
Kim M
A rare roast beef joint - always find it hard to do x
Carolyn E
Beef Wellington and a roast turkey, a celebration meal for all the family as soon as we can all get together.
kim neville
A nice roast beef
Susan B
I would start with a roast chicken then try other options after that.
melanie stirling
Roast leg of lamb.
Solange
Garlic Butter Steak.
Sam
i would cook sirloin steak